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豆腐炒什錦

豆腐炒什錦
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Prep. 15min
Total 30min
4 人份
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Ingredients

  • 新鮮竹筍 切塊
    60 克
  • 乾香菇 泡水、對半切
    7 - 8 朵
  • 新鮮黑木耳 洗淨切塊，川燙備用
    60 克
  • 橄欖油
    2 大匙
  • 紅蘿蔔 切絲
    60 克
  • 板豆腐 (約400克)，壓乾水份，切碎
    1 塊
  • 豌豆莢 切段
    10 克
  • 黑麻油
    1 大匙
  • 鹽
    ½ 茶匙
  • 醬油
    1 大匙
  • 糖
    ½ 茶匙
  • 白芝麻
    1 大匙

Difficulty

easy

Nutrition per 1 人份

Protein 9.965 g
Calories 934 kJ / 223 kcal
Fat 16.135 g
Fiber 2.638 g
Carbohydrates 10.763 g

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